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Got Spice?
Asian cuisine covers a wide array of cultures. Some spices that garnish the dishes are exclusive to a certain culture, but others make an appearance in many different palates. Discover the reincarnation and uses of some favorite Asian spices.
Wasabi
Wasabi is most commonly eaten with sushi and noodles in Japan. However, the wasabi that is commonly served in many American restaurants is not the genuine product. Japanese restaurants serving wasabi had found that American consumers preferred the imitation wasabi to the genuine Japanese form; thus, the imitation form became the American standard. Real wasabi, which is hard to find and expensive, costs almost $100 per pound! Imitation wasabi is actually a mixture of American horseradish, mustard and coloring.
Genuine wasabi has a fragrant scent, with a spiciness that lingers in the sinus rather than the taste buds, unlike that of the imitation wasabi. Studies have shown that wasabi is a good anti-microbial, possible anti-carcinogen, anti-inflammatory, and blood thinner. These properties have led some manufacturers to include wasabi in toothpaste—move over fruit flavors, I want wasabi!
Ginger
Ginger is one of the most essential spices in Asian cuisine and it is native to India and China. This extremely versatile rhizome is used in curry pastes, tea, and the dried root is a key component in many curry powders. Pickled ginger is often preserved in sweet vinegar and serves as a savory garnish to many Asian dishes, including sushi. The juice from old ginger roots is extremely strong and adds extra zest to Chinese seafood dishes. In Asian cooking, ginger is usually used fresh and it is minced, sliced, or crushed into a powder.
Ginger emits an intriguing spicy fragrance and there is a hint of sweetness in its aroma. The root is covered in a tan skin and is thick and knobby in its overall appearance. The great thing about ginger besides its bold, distinctive flavor is the fact that it can be extremely versatile. From stir-fried beef entrées to ginger tea, the sweet, spicy flavor of ginger is indispensable in Asian cuisine.
Star Anise
As the name suggests, this herbal fruit is star-shaped, with each section storing a seed. A little goes a long way for this spice: star anise has a strong liquorice flavor and is much more pungent and intense than its similar counterpart, anise. It is one of the components of the traditional Chinese five-spice powder and is also used to make the broth of the popular Vietnamese phở dish. Star anise is usually used dried, but is also sometimes ground into a fine powder and added to enhance smoked dishes. In Chinese beef and chicken dishes, where the ingredients slowly simmer in soy sauce, star anise is often added to give more flavor. Many stocks and soups in Asian cuisine also contain this spice and it is also used in marbled tea eggs, a Chinese hors d'oeuvre.
This powerful spice blends amazingly well with savory pork and duck entrees and it is obvious why star anise is a key ingredient in so many popular Asian dishes.
Lemongrass
This vibrant herb is native to India and the fresh stem and leaves have clean, refreshing fragrances. Citral, which constitutes 80% of the herb's oil, is also found in lemon peel and this is what gives lemon grass its distinctive citric flavor and scent. Lemongrass can be used fresh, dried or powdered and it is found in most Asian markets. The lower portion of the stalk can be pounded and added whole or it can be finely sliced. Lemongrass is a primary flavoring ingredient in Southeast Asian cooking and in Thai cuisine. The herb is widely used in savory poultry and seafood dishes and it blends well with coconut milk and, especially, chicken. Lemon grass balances well with hot chili peppers and is also present in a wide array of soups and curries.
With its characteristic lemony flavor, with a hint of ginger, lemongrass is a mainstay in Asian cuisine and will remain that way. This herb is unique in its ability to infuse dishes with a refreshing aroma and its presence in countless ingredient lists for Asian dishes is no mistake.
by: Anne Nguyen
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